Calcutta Beef Curry
photo by JoyfulCook
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
3-4
ingredients
- 1 lb beef, Braising, trimmed and Cubed
- 2 ounces oil or 2 ounces ghee
- 1 medium onion, Sliced
- 1 teaspoon garlic, crushed
- 3 teaspoons coriander seeds
- 1 1⁄2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 4 dried red chilies, large
- 2 inches fresh ginger, grated
- 1 teaspoon ground turmeric
- 1⁄2 pint beef stock
- 1 teaspoon salt
- 2 ounces desiccated coconut
- 1⁄4 pint water
- 1 lemon
directions
- Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
- Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
- Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
- Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
- Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
- Serve with Basmati rice and accompaniments.
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Reviews
-
Love this curry. I was in a hurry today, so took two shortcuts. 1) Rather than lug out the mortar and pestle, I put the coriander and cumin seeds, peppercorns and two dried chillies (broken up slightly and retaining the seeds) into the spare coffee grinder I reserve for spices and pulsed them 12-15 times. That gave a perfect result. 2) I didn't bother 'blending' the coconut and water -- just mixed them together briskly. Suppose my finished result wasn't as creamy as it could have been, but it was delicious anyway. And a few side comments. There was no need to thicken the sauce. It cooked down so much that I had to add a few tablespoons of water. The curry with two chillies is quite mild, even with the seeds, so people who like heat can up the number of chillies. And finally, I assume you are referring to an English pint -- meaning 20 ounces to a pint (or 2 1/2 American cups) -- that's what I used. Thanks for posting a great recipe that we thoroughly enjoyed.
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I made this tonight and thought it was really easy to make. I stuck a finger in it after adding my boxed liquid stock and decided against adding salt as the stock was going to be more than enough once it reduced. I put the coconut and hot water in a jug and turned the stick blender on. Heaps sprayed out all over my kitchen, so I just gave up and tipped it in to the curry-not fine and creamy, but quite a nice texture and a lesson to get the regular blender out next time. I opened a new packet of dried chillies for this and after cooking discovered the two I used were as hot as I'd like my curry to be LOL. All in all, a really good curry that I'll probably make again though.
RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too